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Preparation

1. preheat oven to 350 degrees. grease 9x5 inch loaf pan. grate zest from 2 blood oranges and place in a bowl with sugar. using your fingertips, rub ingredients together until orange zest is evenly distributed in sugar.
2. supreme 2 oranges. break segments with your fingers to about 1/4 inch pieces.
3.halve remaining orange and squeeze juice into a measuring cup, about 1/4 cup. add buttermilk/yogurt to juice until you have 2/3 cup liquid altogether. pour mixture into bowl with sugar and whisk well. whisk in eggs.
4. in another bowl, whisk together flour, baking powder, baking soda, and salt. gently whisk dry ingredients into wet ones. switch to a spatula and fold in olive oil a little at a time. fold in pieces of orange segments. scrape batter into pan and smooth top.
5. bake cake for about 55 minutes, or until it is golden and a knife inserted comes out clean. cool on a rack for 5 minutes, then unmold and cool to room temp right side up.
serve with honey-blood orange compote and whipped cream.